Prudence Hilburn: Sliced or fried, pecan pie is a true delight

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May 14, 2018 at 5:29 AMMay 14, 2018 at 5:29 AM

Prudence Hilburn More Content Now

“The Rich and the Famous.” This descriptive phrase doesn’t just apply to someone who has acquired fame and fortune during his or her lifetime, but also could be appropriately be applied to one of the most delicious signature desserts of the South — pecan pie.I am not sure about the origin of this wonderful creation, but as I understand, it made its appearance in the 1930s when the makers of corn syrup were needing to promote their product.For many years, especially at holidays, this tasty pie has had a special place on our dessert table. Everyone looks forward to our daughter Twila’s pecan pie. She first started making this pie when she read the recipe in the “Dear Abby” column in the newspaper. It became her favorite pecan pie because it is easy to make and everyone seems to like it.As much as I enjoy experimenting with recipes, pecan pie is one recipe that I could not see any need to change. I guess it’s like “if it ain’t broke, don’t fix it.”Then a lady who was taking a cooking class that I was teaching asked if I had a recipe for Fried Pecan Pies. I told her I had never heard of a fried pecan pie, but would see if I could come up with a recipe for one. After studying this recipe, I decided that the only way to make the filling firm enough to stay in the fried pie crust was to cook the filling on top of the stove and allow it to cool completely before using it. It worked great and is perfect for a dessert “on the go.”So for a delight in every bite, serve pecan pie.

Fried Pecan Pies1 c. firmly packed light brown sugar1 Tbsp. flour3 lightly beaten eggs1 c. light corn syrup4 Tbsp. butter1 c. chopped toasted pecans2 c self-rising flour1/4 cup oil1/2 c. milkOil for fryingIn heavy saucepan, combine the brown sugar and flour, Mix well. Add eggs, corn syrup and butter. Bring to a boil. Reduce heat to medium low and cook, stirring continuously, until mixture has thickened. This probably will take about 6 to 8 minutes.Remove from heat and stir in the toasted pecans. Refrigerate until cool. This can be made ahead and used as needed.Combine self-rising flour, oil and milk in food processor. Process until mixture forms a ball. Turn out onto floured surface and knead until slightly firmer than biscuit dough. Divide into 6 portions. Roll each portion to a ball about 2 inches in diameter. Using a floured rolling pin, roll each ball to a circle about 5 to 6 inches in diameter. Dough should be thin.Place about 1/4 cup of filling in center of each circle. Fold to form a half-moon shape. Press edges with a fork to seal well. Gently push fork into top and bottom of each pie 3 or 4 times. This will prevent the crust from being doughy on the inside.Pour oil into electric skillet to a depth of about 3/4 inch. Heat to 375 degrees. Place the pies, 2 or 3 at a time, into hot oil and fry until golden brown, turning as needed. Drain well on paper towels. Allow to cool slightly before serving. Makes 6 pies.

— Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

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